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  1. Spinach & Feta Tarts

Spinach & Feta Tarts

00:40:00 12 servings, 1 tart each
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12 servings, 1 tart each

These individual savoury tarts take their inspiration from spanakopita, a classic Greek recipe. These crisp phyllo tarts are filled with a mixture of spinach, feta, garlic, mint and lemon - perfect to serve as an appetizer or super side dish.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Mix all ingredients except phyllo dough and butter until blended.
  • Brush 1 phyllo sheet lightly with butter; cover with 4 of the remaining phyllo sheets, lightly brushing each sheet with some of the remaining butter before covering with next phyllo sheet. Cut into 6 (4-inch) squares. Press 1 phyllo stack into each of 6 muffin pan cups. Repeat with remaining phyllo sheets and butter.
  • Spoon spinach mixture into phyllo cups.
  • Bake 10 min. or until golden brown. Cool in pan 5 min. Remove to wire rack; cool slightly.

Make Ahead

Prepare and bake tarts as directed. Cool completely. Place in single layer in freezer container; freeze up to 2 months. When ready to serve, heat oven to 350°F. Place tarts on baking sheet; cover. Bake 20 min. or until heated through. (No need to thaw first.)

How to Make Mini Tarts

Prepare recipe as directed except cut each phyllo stack into 12 (1-1/2-inch) squares. Press into 24 mini muffin pan cups; fill with spinach mixture. Bake as directed. Makes 24 mini tarts.


Substitute fresh oregano for the mint.


  • 12 servings, 1 tart each

Nutritional Information

Serving Size 12 servings, 1 tart each
Calories 140
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 45mg
Sodium 300mg
Carbohydrate 10g
Dietary fibre 1g
Sugars 1g
Protein 6g
Vitamin A 100 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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